In Vitro Bioaccessibility and Bioavailability of Iron from Potatoes with Varying Vitamin C, Carotenoid, and Phenolic Concentrations-Reference-Cited by-同舟云学术

In Vitro Bioaccessibility and Bioavailability of Iron from Potatoes with Varying Vitamin C, Carotenoid, and Phenolic Concentrations

Published:2015-10-08 Issue:41 Volume:63 Page:9012-9021
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Andre Christelle M.¹,Evers Danièle¹,Ziebel Johanna¹,Guignard Cédric¹,Hausman Jean-Francois¹,Bonierbale Merideth²,zum Felde Thomas²,Burgos Gabriela²

Affiliation:

1. Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5, Avenue des Hauts-Fourneaux L-4362 Esch/Alzette, Luxembourg

2. International Potato Center, Avenida La Molina 1895, Lima 12, Lima, Peru

Funder

Consultative Group on International Agricultural Research Program - Agriculture for Nutrition and Health

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b02904

Reference44 articles.

1. Iron and zinc concentration of native Andean potato cultivars from a human nutrition perspective

2. Determining the Geographic Origin of Potatoes with Trace Metal Analysis Using Statistical and Neural Network Classifiers

3. Genetic Variation for Potato Tuber Micronutrient Content and Implications for Biofortification of Potatoes to Reduce Micronutrient Malnutrition

4. Genetic Evaluation of Micronutrient Traits in Diploid Potato from a Base Population of Andean Landrace Cultivars

5. Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

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